Wednesday, November 23, 2011

Vegan pumpkin pie brownie

Misha and Nika have a pillow fight.

Ever since these two were added to our menagerie, there has never been a dull moment. In fact, I can safely say I never sit around for very long. I'm sure I am following the new guidelines of never sitting for more than 30 minutes at a stretch. I'm usually grabbing a leash to head outside for a walk, romp or something. I'm not advocating getting a pair like this to keep you moving but it definitely works unless you want your house in shambles.

Nika tries to snatch a muffin.

Even your breakfast might get snatched if you are not vigilant as my husband found out while checking his e-mails.

Child's pose with help

I turn to yoga to try to destress from all this doggie activity but even that is not canine-free.

﻿

Too much yoga help

﻿
Yoga is not always relaxing. This is where the dynamic duo get sent outside to their pen.

Bailey and Kona do the relaxation pose.

Why can't the other two be more like these guys? The look so relaxed I wish I could join them.

Vegan pumpkin pie brownie

Amidst all the doggie activity, I still had time to experiment with a recipe for Thanksgiving. I've never been a fan of pumpkin pie which my hubby dearly loves. It's got to have a chocolate or what is the point of consuming the extra calories in my book. I thought why not combine my favorite with his and Vegan Pumpkin Pie Brownie was born.

Vegan Pumpkin Pie Brownie

Ingredients for Brownie Layer:

2/3 cup cacao powder

1/2 cup amaranth flour

1/4 tsp. baking powder

1/4 tsp. salt

1/4 cup coconut sugar plus stevia to taste

1 cup pumpkin puree

1/4 cup olive oil

1/4 tsp. baking soda

1 flax egg (1 T. flax mixed with 3 T. hemp milk)

Ingredients for Pumpkin Layer:

1 cup pumpkin puree

1 T. flax

1/2 cup non-dairy milk, such as hemp

1/4 cup coconut sugar plus stevia to taste

1/4 tsp each cloves, nutmeg and cinnamon

Optional: cacao nibs for garnish

Directions:

Preheat oven to 350 degrees. Spray an eight-inch square pan.

Make the pumpkin layer first by mixing all the pumpkin layer ingredients in a food processor. Pour the mixture into a small bowl and set aside.

Don't bother rinsing out the food processor before moving onto the brownie layer. Mix all the brownie layer ingredients in the food processor.

Pour the brownie layer mixture into your prepared baking pan. Pour the pumpkin layer on top and smooth it out to the sides.

Bake for 30+ minutes until the pumpkin layer looks firm and has cracked at the edges.

Let cool before decorating with cacao nibs or chocolate drizzle.

Misha takes a break but not for long.

Hope you have a happy Thanksgiving and try to enjoy some relaxation time, just like Misha, above.

2 comments:

They are both just so DARNED adorable!! Love the yoga pics. ;) The pie looks wonderful, too--so gooey and chocolatey. Perfect for the holiday, or any time, really. Thanks for submitting to Wellness Weekend!

Yes, the pie is gooey and delicious but low sugar. My husband who loves sugary, regular pumpkin pie has actually consumed more of this vegan pumpkin pie brownie than I expected. He gave it rave reviews. Maybe I have a convert.

As for the dogs, it's a good thing they are so adorable considering the mayhem they cause at times.

Chef Pumpkin

About Me

The range of recipes in my blog reflects my journey to find solutions to health challenges. In earlier recipe posts, you will find gluten-free, baked goods, breads and treats. Later, you will discover anti-candida diet (ACD) recipes. The blog is a "living document" of my quest to find out why I have experienced chronic stomach and sinus problems. The first leg of my search led me to a rotation diet as I dealt with a pattern of increased food sensitivities and allergies. I abandoned that food regimen when I experienced minimal improvement. After numerous antibiotic prescriptions proved ineffective in combating sinus infections, I faced two choices: sinus surgery or increasing the search for the real culprits. I discovered I had an over-growth of candida, a fungus-like bacteria, that when left unchecked, causes numerous health problems. Recent blog entries detail how I cope with my sensitivity to carbohydrates, the food of choice for candida. I continue to prepare foods without gluten, eggs, dairy and most nuts. However, I am able to eat a wider range of foods, as long as they're low glycemic. I also have hypothyroidism, which means I have to limit my intake of soy.